Mushroom Sauce Baked Pork Chops

Mushroom Sauce Baked Pork Chops

316 Reviews 11 Pics
  • Prep

    20 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 35 m
Recipe by  JHILGENB

“The easiest pork chop recipe imaginable, and oh so tasty. My family has passed this recipe down for years.”

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Adjust Servings

Original recipe yields 6 servings



  1. Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish.
  2. Rub pork chops with salt, pepper, and garlic powder. Melt butter in a skillet over medium-high heat, add chops, and brown on both sides. Remove from skillet. Place onions in skillet, and cook until browned. Pour in mushroom soup and milk; stir until blended. Remove from heat, and set aside.
  3. Arrange sliced potatoes evenly in prepared baking dish. Arrange chops on top of potatoes. Pour soup mixture over chops.
  4. Bake, covered, for 30 minutes in the preheated oven. Uncover, and bake 30 minutes more, or until potatoes are tender.

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Reviews (316)

Rate This Recipe
Chef Mickey (aka Mickey)

Chef Mickey (aka Mickey)

This is a nice "homey" recipe (even myself and my bf - both of us confirmed mushroom haters!) liked this! I like the fact that it is a meal-in-one dish. Be sure to slice your potatoes thin so that they cook all the way through in the alloted amount of time called for, or else your pork chops will be overdone and your potatoes won't be completely cooked. I seasoned my chops with seasoned salt in lieu of table salt to add more flavor (I didn't pre measure the salt, pepper or garlic powder either - just seasoned to taste). I also added some minced garlic from a jar to the soup mixture and shredded cheddar cheese to cover the casserole. This is similar to the pork chop and potato casserole recipe by Wendy on this site (hence the idea for adding cheese). The pork chops go well with green beans or a tossed salad and dinner rolls on the side. A cold glass of milk completes the meal! This one's a definite keeper : ) Thanks!

Vicki Lynn

Vicki Lynn

My family really liked this one. I did use boneless chops and two cans of mushroom soup to one can of milk and used frozen O'brien hash browns to save time which worked better than I thought it would. All in all it was tasty and quick to put together for a busy mother of five.



Delicious tender pork, creamy flavorful potatoes -- this recipe is a real keeper! The directions "until potatoes are tender" are important -- my potatoes weren't done at 60 minutes of baking, but they turned out perfectly with 20 more minutes in the oven.

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Amount Per Serving (6 total)

  • Calories
  • 316 cal
  • 16%
  • Fat
  • 14.3 g
  • 22%
  • Carbs
  • 28.1 g
  • 9%
  • Protein
  • 19 g
  • 38%
  • Cholesterol
  • 51 mg
  • 17%
  • Sodium
  • 1105 mg
  • 44%

Based on a 2,000 calorie diet



previous recipe:

John's Baked Pork Chops Stuffed with Smoked Gouda and Bacon


next recipe:

Baked Pork Chops II